Algerian No Knead Bread | Khoubz Matlouh

{Ramadan Special} – Algerian No Knead Bread – Khoubz Matlouh by Henia of ‘The Teal Tadjine’

I love to read blogs which give more insight of the recipes….the tradition in making, the local ingredients, the story behind it, etc….these things fascinate me more than recipe. The Teal Tadjine by Henia is one among them. Henia is born in Hungary and married to a Algerian, mom of five…Henia’s believes in halal living and reviving the sunnah. Her blog is reflection of her country cuisines where she was born and where she is living now. Today Henia is going to share with us freshly baked bread Khoubz Matlouh, which is a no knead Algerian bread. Thank you Henia for being part of this event and introducing us with this delicious bread.

Our most treasured time of the year is right around the corner: Ramadan. During the month of Ramadan, many Muslims around the world like to prepare nourishing soups and wholesome freshly baked breads. Here in Algeria, we like to prepare homemade bread, called Matlouh or Khoubz Tadjine. Its simple bread that’s baked on top a flat clay pot called ‘tadjine’. Propose you all this wonderful Algerian bread without kneading and all the fuss as we need all need time more out of the kitchen, doing more worship based activities during Ramadan. The result is delicious bread, very light and airy bread to accompany your Ramadan soups and salads.

 Algerian No Knead Bread – Khoubz Matlouh

INGREDIENTS:

• 500 g/4 cups flour
• 1 tbs. dry active yeast
• 250 ml – 1 cup warm water
• pinch of sugar
• 1 tbsp. oil
• Nigella seeds, optional

PREPARATION:

• In a bowl mix the flour, salt and sugar. Make a well in the middle of the bowl and stir in the yeast.
• Pour in the warm water and olive oil. Mix until you get sticky dough.
• Coat a large bowl with some oil. Place the dough in the oiled bowl and cover. Allow to rise in draft-free area for about 1 hour.
• Degas the dough and divide into 5 balls. Shape the balls into disks. Allow the disks to rise covered for about 25-30 minutes.
• You should be able to poke the dough and have it spring back into shape. Heat a large cast iron skillet or clay skillet.
• Gently place one of the disks on the skillet. Bake on each side for about 3-5 minutes until baked and lightly browned. Turn occasionally to prevent from burning.

You can find Henia @ Facebook|Instagram

Find more Ramadan Special recipes of this year@ Joy From Fasting To Feasting – X.